Not a Vlogger

 The title says it all. We enjoy watching vlog content, and have a few that we follow on a semi-regular basis, but that's not us.

Copenhagen

We like the traditional blog methodology. 

It allows us to make notes as things happen, then assemble those notes into a post and add photos (almost always our original photos) then get the post online in short order. If we're cruising we can do this while sitting at a bar sipping umbrella drinks. If we're staying in a hotel we can type things in the evening while relaxing, or in the morning while others are getting ready for the day. No cumbersome video editing, no concerns with being intrusive or disturbing anyone else's vacation, no need for additional equipment, no concerns about licensing issues associated with random music playing in the background.

It's just simpler.

It also fits my slight neurodivergence. I'm a reader more than a listener, and I tend to get annoyed when vloggers are redundant at any level. I prefer to read, so I prefer to write for others with the same preference. 

This means Google downgrades my ratings because I don't have videos to keep people entertained and tells me I have "low quality" content - even though it's 100% original, doesn't promote partner links, and contains exactly zero links that earn commission on anything. We link to the services and products we use and find useful. That's all.

Our goal is, and has always been, to share our experiences and, hopefully, inspire others to seek out and enjoy their own experiences.

So, if you find something you enjoy, please share it with others and help spread the word. In the meantime, if you're looking for some vlog content, some friends have been working on getting their YouTube channel established along with their FaceBook presence. Art and I trace our connection back to Silicon Valley during the emergence of Linux as a market force back in the late 1990's. He has upgraded his preferred form of transportation from freelance rail travel to the luxury of a modern cruise ship.

You can find Team Tyde on YouTube and on Facebook

Munich 

Disembarkation and Flight Home

16 November, 2024

The port in Bayonne may not be much to look at, but it is one of the best ports we've sailed in and out of. We were up, dressed, and in line for the dining room by 7:30. A significant number of dining room staff were scheduled to rotate off and return home for their between-contract break, so staffing was a bit thin in some areas. I rolled the dice on one final order of Eggs Benedict, and hit a winner.

Our driver sent a text at 8:00 indicating he was on his way, and at 8:30 he was at the port. By 8:45 we were in line to disembark, and by 9:00 we were waiting by the curb with our luggage. Our driver arrived just a few minutes afterwards, which was somewhat miraculous based on the number of people waiting for rides. We loaded up and headed to LaGuardia. Traffic was nearly non-existent on a Sunday morning, so we made it across Manhattan to Queens in record time and were checked in for our flight and on the way through security by 10:15. Other than a small glitch when my belt was swept out of the bin in the x-ray machine our transit through the TSA checkpoint was perfectly seamless.

We strolled across the walkway over the ramp and arrived at the American Airlines Admiral's Club only to be turned away because our First Class tickets were for a domestic flight. Given that American doesn't operate any international flights from LaGuardia this stipulation is just an excuse to pry $85 per person out of travelers for use of the lounge. Perhaps one day the airlines will focus their attention on customer service again, but apparently that isn't a concern for them today. Oh well, just another reason to look at other carriers for our air travel needs. Why bother with loyalty when it gets you nothing?

Next year we'll likely take advantage of one of the direct flights to Newark for our New Year's cruise, which puts American out of consideration, anyway.

We found a convenient spot to hang out for the two or so hours before our flight was scheduled to board and have no complaints other than the lady down the way who insisted on blaring a streaming church service at full volume. My noise-cancelling headphones muted her public broadcast quite well, so I passed the time in peace. Our incoming flight was slightly delayed, but an efficient cabin crew made up a bit of time on the turnaround and our arrival home was only a few minutes later than originally scheduled. All in all a smooth trip from door-to-door.

Back Up North

13 November, 2024

Today was warm, but gloomy. As a result of the rain and gloom Two70 ended up being a reincarnation of Romper Room. Young kids were bouncing all over the furniture while their parents sat at tables outside the venue and played cards in their blissful ignorance. One of the gentlemen they kept bouncing off of eventually corralled them and escorted them out to their parents, relieving the venue of the annoyance. 

For our part, we were far enough removed from the chaos that our activities were not impacted. With headphones in-place we sat and sipped beverages while we knitted, read, blogged, and investigated potential future travel plans. Our Viking River Cruise last spring was a big hit, so we're giving strong consideration to a Viking Ocean Cruise. (I'd love to take the Viking Adventure cruise to Antarctica, but that's not a viable choice until I win the lottery.)

The Book had several new cast members, so we had the opportunity to watch assorted rehearsals of the production. The energy that we enjoyed when we saw the show earlier in the week was evident in the interaction among the cast, everyone just appeared to be having fun. Lourie had the opportunity to speak to the actor in the lead role and extend her congratulations on a job well done.

We had our last specialty dining experience, dinner at Giovanni's. Unfortunately we couldn't locate our appetites, but that isn't a reflection on the amazing meal we shared. The caprese salad was spectacular again, thanks to amazing sun-dried tomatoes and very nice grape tomatoes (the fresh tomatoes were better than earlier in the week, but still a bit unimpressive; November is a challenging time of year for fresh tomatoes in the northern hemisphere.) We selected  chicken parmigiana for an entree, not earth-shattering for anyone who has been to Italy, but very good by any measure. The evening was made even better thanks to the thoughtful service of Navneet. For dessert we chose the nutella & banana calzone, which never fails to satisfy.

We finished up the evening with a drink in Boleros, mixed perfectly by the cheerful and attentive Tricia.

14 November, 2024

The day before the last day at sea. I wasn't about to miss breakfast (another win with perfectly poached eggs) which was followed by some preliminary packing. With a strong move towards packing things up (mostly dirty laundry and items we knew wouldn't be used for the remainder of the trip) we took a walk around the ship to gather photographs to share with the family in advance of our trip on Odyssey in December, 2026.

After a nice walk in the fresh air, watching some pickleball, and discussing the pros and cons of the arcade with a few youngsters, we returned to the cabin and collected our devices and distractions. With our movement north and cooling temperatures Two70 was becoming increasingly crowded, but we still managed to claim our usual seats for the afternoon. Large groups of children were present again, but with much better behavior than the day prior.

We stopped by NextCruise to get a few questions answered, visited Guest Services for WOW Bands (a good concept, but still needs a lot of work to be viable, IMHO.)  The RoboBar was exceptionally popular this afternoon, with larger crowds than I've ever seen. It was lobster night in the main dining room, and the lobster was spectacular. The last several times we've had lobster on a cruise the meat has been chewy with an excessively, overly-sweet flavor. 

The entertainment tonight was MO5AIC (Mosaic) - a group of five instrument-free performers who use nothing but their voices to make music. We chose seats for the show based on the ease of escape, in case we weren't inclined to stay for the entire show.

Boy, did we ever miss that mark! Their show was one of the best guest performances we've seen on a cruise ship. The arrangements, their vocal range, and the incredible instrumentation they produce from their mouths is nothing short of incredible. They blend musical talent with humor to provide a unique and entertaining production.

15 November, 2024

Our last day at sea. 

Of course there was breakfast in the main dining room, and yes – I had Eggs Benedict, with perfectly poached eggs. Lots of coffee (it was exceptionally good this morning) and some extra bacon to take the edge off of my protein craving.

We put most of the finishing touches on packing and (you guessed it) made our way back to Two70 for a final day of quiet relaxation and doing whatever we wanted to do.  As we sat I did some research on the New York theater schedule for next spring and started working on plans for an anniversary trip. There isn't a traditional gift for the 36th wedding anniversary, so I'm making it theater tickets. I think they are more practical than the rather dull modern gift of bone china.

We distributed a few tips to people who were particularly helpful during the cruise, and had a drink or two. As the afternoon wound down we changed for dinner and stopped in at Boleros for a couple of pre-dinner cocktails. After dinner we were pretty well tapped out, so we returned to the cabin, finished off the remaining bit of packing, and watched a movie before making sure we had an alarm (BLECH!) set for Sunday morning.

San Juan

12 November, 2024

The morning dawned bright and warm in San Juan, with a promise of getting hotter as the day went on. After breakfast I surveyed our location from deck 14 and plotted out our next move, hoping to avoid any aimless walking in the coming heat.

We arranged a private Golf CartTour of Old San Juan with San Juan Scene Hopper using ViaTor. We've used ViaTor many times over the past 15 years without experiencing even the slightest glitch. This trip things were a bit different. It started when I made the reservation. The app double-booked us for Sunday (9 November) as well as today (Wednesday.) A message to the tour operator had this sorted in short order and we received immediate confirmation of the cancellation. But ViaTor appears to be having some issues of-late and we're still working on getting the charges sorted out. Stay tuned on that matter.

We arrived at the designated location a few minutes before our scheduled tour time of 11:00. We met the owner of San Juan Scene Hopper, Luis, who was surprised to see us, since he didn't have anything from Viator about our booking. I produced my documentation, Luis called Viator, who proceeded to confirm that everything was fine on their end, but couldn't explain why it wasn't appearing in his dashboard. (Appears that the Viator technical issues aren't isolated to the customer-facing side of their operation.)

As soon as everything was confirmed Luis had a cart on the way for us. It was a beautiful day, we were in a shady spot enjoying a nice breeze, we were under no time pressure, and none of the problems we had to deal with were the creation of anyone present, so we enjoyed the time and took a few photos. 

Chris arrived after a short wait and after introductions were made we climbed aboard the large, comfortable cart and secured our seatbelts. Chris donned his headset and we rolled off through the streets of San Juan. We started with the current political state of the Territory and rewound all the way to the "discovery" of the island by Christopher Columbus, before moving back to the present as we wound our way through the streets of the city, past the forts, neighborhoods, and historical residences. Chris discussed the political changes over the centuries, the architectural choices and street design, fort layouts and enhancements, and points of historic interest (such as the site of the invention of the Piña Colada) as well as current day tourist hot-spots.

Our tour was relaxed, but incredibly informative. Imagine participating in a university lecture as you sit on the beach sipping beers with the instructor. That's the best way I can describe the vibe. Chris kept a steady flow of information going without ever overwhelming us, all while commenting on things in the moment. There are few tours that I'd ever repeat, but our experience with San Juan Scene Hopper places it on that list. Chris left us yearning to experience more of San Juan, which will likely result in a dedicated visit in the future. Getting here is simple and there is plenty to see.

At the conclusion of our tour Chris dropped us off adjacent to the ship and bid us farewell. We made our way aboard and made a quick stop at the cabin to change to swimsuits, then headed to the Solarium.  It took a bit to find seats that weren't in a sun-drenched or breeze-squelched area, but after a bit of maneuvering we dropped our towels, grabbed fruity drinks, and headed to soak in the pool. After the heat of San Juan the pool was invigorating and became increasingly popular as the afternoon wore on. We exited the pool for our chairs and enjoyed more drinks as we sat in the breeze and read our books.

We rounded out the evening with dinner and the shipboard production of Showgirls – another solid performance by the Royal Caribbean Singers & Dancers. We've seen it on prior sailings, but this was one of the better executions we've had the opportunity to see.

St Kitts & Nevis

11 November, 2024

Welcome to Saint "Me!"

This morning we docked in Basseterre, St Kitts. (pronounced "bass-tear" – as in the fish and a droplet that runs down your cheek) I've enjoyed making bad jokes about the "misspelling" of the island name (I told them there was only ONE "t!") and, of course, I've been roasted over the "Saint" designation.

Other than a misprint on our excursion tickets (the meeting point was not the pink building, as indicated) and rather warm temperatures,  the beginning of the tour was reasonably well organized and managed. A bit more shade would have been nice, as well as a more complete understanding of what was to follow, but overall it was one of the smoother transitions we've experienced. We were divided among a fleet of mini-buses for the drive to the boarding area for the Scenic Railway Tour.

Our driver kept us entertained and informed with a steady dialogue covering the history of the island and the transition from sugar plantations to tourism and education, as well as the current state of affairs. This small island-nation boasts a pair of Medical Schools as well as a Veterinary School, a university, and a technical college. One end of the island is home to several resorts with familiar names while the opposite end remains largely untouched and covered with derelict sugar cane fields. Goats, sheep, donkeys, and chickens roam freely, helping to keep vegetation manicured and bugs nearly non-existent.

We arrived at the La Valée Transfer Station, at the distant end of the railroad route and enjoyed a patch of shade while we waited for the train to arrive and unload the outbound passengers. Everyone got a spritz of hand sanitizer as we boarded the train, and most of us made our way to the upper level by way of stairs reminiscent of what you would find on a double-decker bus in London. The seating was ample and nicely padded, and thanks to the high angle of the sun the shade was more than sufficient. As the train began to move we all wondered if we were on a scenic train or a scenic boat, and perhaps some motion-sickness medication may be in order.

As the train swayed from left to right the narration began, some of which was barely intelligible due to
static in the speaker system. At first I thought the swaying might dampen out as our forward momentum built, but that was not the case. Everyone was fairly amazed that the train remained upright, especially as we crossed several bridges that were no wider than the track gauge. 

The staff on the train was excellent, keeping us supplied with beverages and small snacks throughout the journey. Communication could be challenging at times, due to the clanking of the running gear and the volume of the narration, but they kept things running smoothly on board, even if the undercarriage was a bit rough. We wound through the countryside, around the western end of the island and the northern coast, with Mount Liamuiga peeking in and out of cloud cover as we circled. On the north side of the island we crossed Hermitage Bridge and then passed several natural bat caves surrounding the quarry, but didn't see any bats due to the time of day.  

We continued along, through Canada, to the Needsmust Train Station, where we disembarked and re-boarded our buses, just a few minutes before the announced "All Aboard" time of 5:30. The beauty of being on a cruise-sponsored excursion (especially with 100 of your friends) is that the ship won't depart without you.  Everyone unloaded from the busses, where we discovered Luis from the Shore Excursion Team waiting for us, communicating updates back to the ship via radio. We were treated to a beautiful sunset as we hurried back to the ship. Everyone was quickly swiped-in with their seapass cards, and the ship pulled away from the pier as the last of the guests were cleared through security. I haven't been one of the "last on" a cruise in a long time, and this was the first time I've ever been on an excursion that was late to return.

This evening we had reservations in Wonderland - of Alice in Wonderland theming, so we were able to take our time getting ready for dinner. If you enjoy inventive presentations and interesting food combinations and preparations, we highly suggest a visit to Wonderland when you're on a ship that features this venue. The menu items are whimsical in both name and presentation, and nearly everything on the menu falls in to the category of "I'd eat this until I made myself sick."

From the playful cocktails to the full-production hidden desert revealed beneath a globe of chocolate that melts away under a stream of hot caramel, the staff injects fun and enthusiasm into a tasty dining experience.

The Captain informed us that there were several ships due to dock in San Juan tomorrow morning, so in order to improve our chances of claiming a premium mooring he plans to make good speed overnight.

Antigua

 10 November, 2024

St John, Antigua

We had every intent of participating in the Betty's Hope, Devil's Bridge & Parham excursion offered by the cruise, but some changes in medication doses tossed a monkey wrench in the works and we opted for  a low-key day focused on relaxing and recharging. We were within the cancellation deadline, so I went to the Shore Excursions Desk to plead my case. When I explained the situation to Luis he was happy to accommodate us and sent me away as a satisfied cruiser. Don't misconstrue this as an indication that we've been disappointed in the past, because we haven't – it speaks more as an affirmation that our choice to spend most of our cruise budget with Royal Caribbean is the correct decision.

I did venture out into St John for a while, to see what it was like and pick up a couple of items. Walking with purpose with eyes up and forward will keep the local solicitors from picking you out as a likely customer. If you're meandering slowly and give the impression that you're not quite sure where you're going or what you're doing then you'll be offered everything under the sun from a sightseeing tour to a beach shuttle. I'm sure the folks offering these services are completely polite and reasonable (they'd likely lose their tourism credentials if they weren't) I'm happy to avoid repeating myself multiple times on my way to my destination. I'm better than the average bear when it comes to maps and navigation, so I can usually make it several blocks without referring to directions, adding to the illusion that I actually know what I'm doing.

Overall I found the area intriguing. It's rough around the edges from an architectural and infrastructure standpoint, but the people were pleasant and (after escaping the immediate port area) un-intrusive. One or two ladies politely invited me to examine their souvenirs, but didn't press when I offered a polite excuse and stayed the course. I'm not sure how mature the cruise industry is in Antigua, but I suspect that we will see overall improvement in the coming years as more tourist dollars augment the economy. I'm not ready to go home and plan a trip to Antigua, but it is on my list of places I'd like to visit again should the opportunity present itself.

For dinner I made a rare visit to the Windjammer, which we usually reserve for late breakfast or midday snacks. I took advantage of the "roll your own" pasta station – a dinner version of an omelette station. Choose your "enhancements" (garlic, onion, tomato, zucchini, mushroom, etc) to be lightly sautéd, then select your pasta (spaghetti or penne) and sauce (pesto, marinara, Alfredo, bolognese – or a combination, if you like) which are added to the pan and warmed through. Then any "finishes" (cheese, chives, crushed red pepper...) are added. Despite my best efforts at restraint I ended up with a sizable portion that I could not stop eating. By some stroke of luck, the assortment of ingredients I chose produced a balanced and flavorful finished product. Armed with inspiration, I now have another recipe concept to explore.

St. Maarten

 9 November, 2024

We've been to St Maarten several times on previous cruises and have always enjoyed our visits. We've been to the Delft shop on the island on prior visits and have been fortunate enough to acquire a combination of large (~11x14 inch) tiles, tile mosaics, and antique tiles dating back to the late 1600's from a cache that was discovered in the corner of a warehouse in the 1990's. 

As previously mentioned we're not "beach people" these days, so we thought we'd give the Small Group Foodie Tour "Flavors of St Maarten" a go. We tend to arrange our own excursions as much as we book through the cruise, and this time we went with the cruise as a matter of convenience. Our guide from Rising Sun Tours, Natasha, met us on the pier and we took a short walk to our mini-bus, where we met our driver for the day, Leroy. 

It was a short ride to our first stop at the Amsterdam Cheese & Liquor store. We were directed to a room set up with cheese boards and glasses of sangria – an ambitious start to our morning! We were treated to samples of five varieties of Gouda; young, mature, aged, and two flavored selections. If you're a cheese fan (and especially if you like Gouda) you can't help but love this place. The gentleman leading our tasting was informative and thoroughly explained the differences between each type as well as describing the variations commonly found in Gouda made from different milks (primarily cow, sheep, and goat.) We purchased an almost unreasonable amount of cheese, which we justified by planning to have it for both Christmas and New Year's.

Our second stop was on the French side of the island, at Chez Fernand, where we enjoyed a LARGE plate consisting of four different pastries. The croissants were as light as air and perfectly buttery. The chocolate lava cake (which wasn't warm) was flavorful, but incredibly dense and macaroons were classic perfection. A fourth item, lost in translation, was a small yellow cake bite filled/covered with a caramel/vanilla cream. While the flavor was nice, it was quite chewy and also very dense. The quantity and quality of the food provided was excellent, but no one in our group of 20 even came close to consuming everything. A macaroon each, and a half-serving of all the other items would have been a generous amount. My best advice – bring an appetite! There's a large local market just across the street from the bakery, and the rocks at the waterfront are crawling (literally) with iguanas who will readily pose for photos.

After eating a nearly uncomfortable amount of baked delights Leroy drove us to the town of Grand Case, on the opposite side of the island from Phillipsburg, where you'll find a bastion of "lolos" (local bar & grills) along the waterfront.  Our destination was Sky's The Limit, one of six or eight establishments that are all clustered together in a flea-market-meets-food-truck amalgamation of olfactory overload. Emile, the proprietor, has won multiple awards in his category at BBQ competitions in the USA (most recently in Atlanta, as I understand) and after enjoying his chicken and ribs I have no difficulty believing this claim. Sauce? Not needed. The meat is perfectly cooked and the smoke and spices bring an amazing flavor with the slightest hint of heat. The fresh johnnycakes are the perfect sweetish-savory sidekick to the meats, but give them a moment to cool to avoid burns from the steam trapped inside. The potato salad has a well-rounded flavor, without "too much" of anything. I'm not a big fan of coleslaw, but I found their's to be light and tasty (I tend to eat more coleslaw with pulled pork than any other dish.) I enjoyed an SXM Lager with my light lunch-sized portion, which was amazing.

I had an opportunity to speak with Emile, who is the consummate restauranteur, and complement him on the quality of his BBQ. As a southern man, cooking meats over fire is a religion, and good work should be recognized and celebrated. In that spirit, being able to express thanks for his hospitality and delicious food wasn't just being nice, it was a moral imperative. There's also the chance that at some point in the future I could return, with a bit of elevated status from my initial visit. 

The north shore of St Martin faces the island of Anguilla, just across a ~9 mile channel. Some children take a ferry from Anguilla to St Martin to attend school, giving rise to "rough sea days" – in contrast to our "snow days" and "hurricane days" experienced in regions of the United States. Natasha came to the island as an adolescent, and Leroy as a young adult, so they were able to share a variety of insights and experiences about life on the island. During peak season (fall to spring) "rush hour" can result in hours-long traffic jams in some parts of the island, turning what would be a 15-20 minute drive into a 2+ hour ordeal. It's not uncommon for locals to sit out the traffic jam in a nearby bar. The impact of this behavior on traffic accidents wasn't mentioned, so I'm left to assume that responsible moderation is the rule rather than the exception in these situations.

Our last stop for the day was at Rum Gouverneur, a traditional Caribbean producer gathering select rums from across the island, then blending and aging them for a premium product. After a discussion and tasting of their hallmark spirit a few of us were invited to participate as guest mixologists to prepare Mai Tais for the group. Apparently I was the only one familiar with a cocktail shaker, and the only one who had ever mixed a Mai Tai. After filling my share of cups for the group, and discovering that no one wanted seconds (they were waiting for the flavored rum portion of the tasting) I enjoyed a rather healthy "tasting" of one of the better Mai Tais I've ever made. Their pre-made orgeat was surprisingly good, and the use of Cointreau instead of a basic Triple Sec when added to their aged rum was exceptionally rewarding. When we packed for this trip we didn't plan to purchase any alcohol, so none of our bottle protectors made the trip. There were so many rums to choose from I'm telling myself that I avoided angst and stress – choosing a single bottle, or even two, would have been challenging.

We returned to the ship with ample time to change into our swimsuits and take a dip in the solarium pool and enjoy a frozen beverage. Last year, on our transatlantic crossing, the solarium was stuffy and humid. This trip the windows and overhead vents have been open most of the time and the atmosphere is much more comfortable with the additional air flow.

Our dinner reservations were at Chops this evening, which was a bit sad after a day of constant nibbling. When we arrived the restaurant was nearly at capacity, but things appeared to be running well. We both defaulted to our "usual" appetizers (shrimp cocktail for her, tuna tartare for me) and they were just as we expected them to be. I know wedge salads are simple and far from elegant, but good bleu cheese and properly crispy bacon, all topped with fresh ground pepper, creates a sublime combination of flavors and textures I find irresistible. The lobster bisque was over-salted, which was disappointing. Our filets were perfectly cooked, and I did manage to finish an entire petite filet, but not by much. The baked potato (again, simple but satisfying) was the perfect combination of fluffy on the inside and crispy on the outside. Creamed spinach was good, but not great, and the sautéd mushrooms were cooked to perfection and delicately seasoned. We finished it all off with a shared slice of red velvet cake – which was an odd choice for me, being a pie and ice-cream person, but it just looked good (and it was as good as it looked.)